Acetobacter
(In progress) First, define Acetobacter.
POTENTIAL REFERENCES:
http://www.thebrewingnetwork.com/the-sour-hour-episode-28/ cleaning Acetobacter out of barrels (~47 mins in)
https://www.facebook.com/groups/MilkTheFunk/permalink/1356322957729248/
Metabolism
This should be written similar to Lactobacillus#Metabolism, and is science heavy but layman enough for brewers to understand.
Alcohol and Sugar Tolerance
Tolerance to ethanol begins to decline in Acetobacter starting at about 10% ABV. Most strains are not tolerant of glucose once it is at ~25% of the solution [1].
Role in Belgian Beer
(To do)
Sub Heading
(To do)
Role in American Sour Beers
As a Contaminate
Role in Vinegar
(This can be brief, and might get deleted completely since this isn't a vinegar wiki. However most Acetobacter knowledge probably comes from vinegar.)
See Also
Additional Articles on MTF Wiki
- Lactobacillus
- Pediococcus
- Flanders Red Ale
- Lambic
- Scientific Publications
- Pellicle
- Mixed Fermentation
External Resources
References
- ↑ [Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.]